8 Serves
117 Mins
In a large mixing bowl, combine the flour, pumpkin puree, water, salt, and yeast.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
38 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
15 mg / 1,250 mgPotassium
86 mg / 4,700 mgSodium
316 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Turn the dough onto a floured surface and knead thoroughly until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size.
Shape the dough into a loaf and place it in a greased loaf pan to proof for a final rise.
Preheat the oven to 230°C and bake the loaf until golden brown and hollow-sounding when tapped.
2
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